Table 1.

Results of yield and gel strength (6.67% w/v) for the gelatin recovery from fresh skins of turbot under the various protocols of production tested. Values are average ± intervals of confidence for n = 2 (replicates of independent batches) and α = 0.05. Different letters in each file (as superscript) mean significant differences between methods (p < 0.05).

Method	Yield (%, w of Gelatin/w of Skin)	Gel Strength (g)
M1	5.22 ± 0.08 c	177.0 ± 5.9 a
M2	8.18 ± 0.09 a	91.0 ± 21.6 c
M3	4.82 ± 0.98 c	132.0 ± 2.0 b
M4	9.07 ± 1.26 a	60.5 ± 16.7 c
M5	5.20 ± 0.27 c	81.5 ± 6.9 c
M6	4.51 ± 0.51 c	0.0 ± 0.0
M7	6.97 ± 0.61 b	0.0 ± 0.0